chapter 1 Protein Structure and Kinetics of Enzyme Reactions -- chapter 2 History of Enzymology with Emphasis on Food Production -- Klaus Buchholz -- chapter 3 What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts -- chapter 4 Enzyme-Catalyzed Reactions -- Experimental Factors that Affect Rates -- chapter 5 Inactivation of Enzymes -- chapter 6 Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market -- Danielle P. Praaning -- chapter 7 Regulatory Issues of Food Enzymes Used in the United States -- chapter 8 Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology -- Magnu´s M. Kristja´nsson and Bjarni A´sgeirsson -- chapter 9 Nitrogen Fixation and the Enzyme Nitrogenase -- William E. Newton -- chapter 10 Enzymes in Amylose and Amylopectin Biosynthesis -- Bruce P. Wasserman -- chapter 11 Fatty Acid Biosynthesis and Triacylglycerol Assembly -- Allan Keith Stobart Gareth Griffiths -- chapter 12 Phospholipid Biosynthetic Enzymes in Plants -- Ralph E. Dewey Anthony J. Kinney -- chapter 13 Applications of Oxidoreductases in Foods -- Colja Laane Yvonne Bruggeman Chris Winkel -- chapter 14 Transgenic Plants for Production of Enzymes -- chapter 15 Enzymes in Protein Biosynthesis -- chapter 16 Nucleic Acid Biosynthesis -- Dominic W. S. Wong -- chapter 17 Protein Modification to Optimize Functionality -- Protein Hydrolysates -- chapter 18 Production and Modification of Acylglycerides -- chapter 19 Significance of Indigenous Enzymes in Milk and Dairy Products -- Patrick F. Fox -- chapter 20 Exogenous Enzymes in Dairy Technology -- Patrick F. Fox -- chapter 21 Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations -- chapter 22 Entrapment of Biocatalysts by Prepolymer Methods -- Takuo Kawamoto and Atsuo Tanaka -- chapter 23 Genetic Immobilization of Enzymes on Yeast Cell Surface -- Mitsuyoshi Ueda, Toshiyuki Murai, and Atsuo Tanaka -- chapter 24 Use of Immobilized Enzymes in the Food Industry -- Harold E. Swaisgood -- chapter 25 Enzymes and Food Analysis -- Philip O’Connell George G. Guilbault -- chapter 26 Recent Advances in Enzyme Development -- Dominic W. S. Wong -- chapter 27 Catalase -- Dominic W. S. Wong -- chapter 28 Horseradish Peroxidase -- Zhong Yi Yuan and Tai Jiao Jiang -- chapter 29 Glutathione Peroxidase -- Jun-qiu Liu and Gui-min Luo -- chapter 30 Glucose Oxidase -- chapter 31 Lactate Dehydrogenase -- Hayao Taguchi -- chapter 32 Alcohol Dehydrogenase -- Sabato D’Auria -- chapter 33 Alcohol Dehydrogenase -- Sandrine Dallet, Marie Trovaslet, and Marie Dominique Legoy -- chapter 34 Amine Oxidase -- chapter 35 Prolyl 4-Hydroxylase -- Robert B. Rucker, Ana Samimi, and Jerold A. Last -- chapter 36 Lysyl Hydroxylase -- chapter 37 Lysyl Oxidase -- Robert B. Rucker, Alyson E. Mitchell, Eskouhie Tchaparian, and Jerold A. Last -- chapter 38 Superoxide Dismutase -- Hirokazu Hara, Tetsuo Adachi, and Kazuyuki Hirano -- chapter 39 Polyphenol Oxidase -- Victoria M. Virador -- chapter 40 Laccase -- William H. Flurkey -- chapter 41 Mammalian Sulfhydryl Oxidase -- Harold E. Swaisgood and Violeta G. Janolino -- chapter 42 Xanthine Oxidase -- chapter 43 Lipoxygenase and Associated Enzymes -- Harold W. Gardner -- chapter 44 Sorbitol Oxidase -- Kohei Oda and Kazumi Hiraga -- chapter 45 Starch Phosphorylases -- chapter 46 Amylosucrase -- Volker Bu¨ttcher -- chapter 47 Dextransucrase -- Klaus Buchholz Pierre F. Monsan -- chapter 48 Levansucrase -- Ki-Bang Song and Sang-Ki Rhee -- chapter 49 Cyclodextrin Glycosyltransferase -- Lubbert Dijkhuizen and Bart A. van der Veen -- chapter 50 Limonoid Glucosyltransferase -- Masayuki Kita Mitsuo Omura -- chapter 51 Transglutaminase -- Chang-Rak Ha and Ichiro Iuchi -- chapter 52 Feruloyl Esterases -- Craig B. Faulds -- chapter 53 Lipase -- Dominic W. S. Wong -- chapter 54 Chlorophyllase -- Roger F. McFeeters -- chapter 55 Phytase -- chapter 56 -Amylases -- Dominic W. S. Wong and George H. Robertson -- chapter 57 b-Amylases -- Dominic W. S. Wong and George H. Robertson -- chapter 58 Glucoamylase -- Peter J. Reilly -- chapter 59 Limit Dextrinase/Pullulanase -- chapter 60 Limit Dextrinase -- James Hutchison Bryce -- chapter 61 Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases -- David Johnston -- chapter 62 Cellulases in Food Processing -- Maija Tenkanen, Marja-Leena Niku-Paavola, Markus Linder, and Liisa Viikari -- chapter 63 b-Glucosidase -- chapter 64 b-D-Fructofuranoside Fructohydrolase -- Laura Cantarella Francesco Alfani and Maria Cantarella -- chapter 65 b-Galactosidase -- Raymond R. Mahoney -- chapter 66 Pectic Polysaccharides -- chapter 67 Pectic Enzymes -- Jacques A. E. Benen and Alphons G. J. Voragen -- chapter 68 Pectic Esterases -- Jacques A. E. Benen, Gert-Jan W. M. van Alebeek, and Alphons G. J. Voragen -- chapter 69 Polygalacturonases -- Jacques A. E. Benen -- chapter 70 Enzymes Releasing L-Arabinose and D-Galactose from the Side Chains of Pectin -- Ronald P. de Vries -- chapter 71 Xylanolytic Enzymes -- Peter Biely -- chapter 72 Enzymes with Activity Toward Xyloglucan -- Jean-Paul Vincken -- chapter 73 Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan -- Jean-Paul Vincken, Alphons G. J. Voragen, and Gerrit Beldman -- chapter 74 Enzymic Hydrolysis of Cereal (1! 3,1! 4)-b-Glucans -- Maria Hrmova and Geoffrey Fincher -- chapter 75 Enzymology of Endo-1,4-b-Mannanases -- Henrik Sta˚lbrand -- chapter 76 Lysozyme -- chapter 77 Ribonucleases -- chapter 78 Proteolytic Enzymes -- chapter 79 Thermolysin -- Kuniyo Inouye -- chapter 80 Pectate and Pectin Lyases -- Jacques A. E. Benen -- chapter 81 Alliinases -- chapter 82 Cystine Lyases in Plants -- chapter 83 Xylose (Glucose) Isomerase.